Plant-Based Meat :A Healthier and More Sustainable Food for Future
What is plant-based meat?
Plant-based meats are meat-like products that are expected to have the same taste, texture, and experience as that of animal meat and made from plant-based ingredients. So basically, plant-based meats replicate real meat, except for the fact it does not use animal meat. They are also called mock meats, meatless foods, meat analogues and faux meat. To be specific plant-based meat are nothing but food items that are made by plants and look, feel and taste like meat. Nowadays plant-based meats’ popularity has increased given the positive factor that they are environment friendly and healthy as well.
They have enough amounts of proteins; calories and fiber needed for a healthy human body and cut off fat content that is harmful to the body. Plant-based meats are mostly made of soy, mushroom, wheat gluten, and beans.
Animal meat, is primarily muscle tissue, is made up of protein, fat, vitamins, minerals, and water. Plants do not contain muscle tissues, but they do contain nutrients like proteins, carbohydrates, fibres, fat, vitamins, and minerals which can be used to create mock meats.
Benefits of plant-based meat
Plant-based meat products have zero cholesterol, and the protein content is near about same as that of regular meat. They ensure public safety and sustainability. These products are manufactured in a cruelty-free environment. Plant nutrients can also offer protection against potentially harmful compounds in cooked meat. These products also help in reducing Green House Gas emissions.
Global scenario
The global plant-based meat market reached USD 8.6 billion in 2020. Beyond Meat (US), Impossible Foods (US), Boca Foods Company (Kraft Foods, Inc., US),Gardein Protein International, Inc. (Conagra Brands, Inc., US), Maple Leaf Foods (Canada), The Vegetarian Butcher (Netherlands) are a few key players in the global market. At the global level, we see the shift of consumers to plant-based food products as processed meat industry is a big contributor to greenhouse gas emissions and hence plant-based diet is being promoted. Per capita consumption of meat in Europe and USA ranges from 40-60kg per capita which is very high. Europe dominates the plant-based meat sector as its population consists of health-conscious consumers who are shifting towards vegan, non-GMO, clean label, and natural products. The presence of significant research and development facilities that are involved in innovative product development has also made this region rule in the meatless sector. North America is also an active region in the meatless sector. Consumers in North America are interested in vegan and clean-label products, due to which market growth is observed in this region as well. Currently, USA is recognised as the powerhouse of the plant-based meat industry as there are large no. manufacturers in this region.
Indian Scenario
The meatless market in India is driven by health-conscious consumers and a flexitarian population. Currently, the Indian plant-based meat sector is in a nascent stage. Product choices and Indian dishes are very different from the west: people crave chicken tikka, butter chicken, tandoori chicken, and kebabs than burgers. The consumption of red meat is also low in India (only 4.5 kg per capita) compared to western countries.
Companies in India are still in the developing stage, but few leading companies in India like GoodDot and others are keeping a wide view and consider global players like Beyond Meat and Impossible Foods as competitors. These companies are trying to bring a gradual change in consumption patterns. By introducing plant-based meat products these companies are not only enriching one’s diet but also taking a step in conserving the environment.
Covid-19 ushered a major shift in consumption behaviour’; made people more health-conscious; people have become very choosy while selecting food product. Additionally, plant-based meat products are rich source of protein and can help resolve India’s protein deficiency issues.
India’s food processing sector and meat substitute industry
According to the Annual Survey of Industries (ASI) 2018–19 conducted by the Ministry of Statistics and Programme Implementation (MoSPI); the output of the food processing sector was approximately US$ 179.9 billion (Rs. 12,76,995 crore) contributing around 12.83% to total output in the manufacturing sector. The gross value added (GVA) for the food processing sector was around US$ 30.0 billion (2.24 lakh crore) during 2019–20, which resulted in a contribution of 1.69% to the overall GVA. The ASI also states that approximately 20.05 lakh people were involved in the food processing sector during the survey period. The food processing sector is very lucrative as it permits 100% Foreign Direct Investment (FDI) through the automatic route. However, 100% FDI under the sovereign approval route applies for retail trading and e-commerce for food products produced in the country. Primary industries of this sector include the processing of sugar, grains, edible oils, beverage, dairy products, fruits and vegetables, meat, and seafood. The built-in capacity and understanding of plant ingredients processing has encouraged Indian processors to develop plant-based substitutes over the past few years.
FDI in food processing sector
Source: PIB.gov
According to a report published by Global News Wire, India’s meat substitute market is estimated to advance at a compounded annual growth rate of 7.48% during the forecast period of 2021–26, reaching US$ 47.57 million by 2026. The market is largely driven by rising health concerns, coupled with an increase in awareness of different diseases caused by a deficiency in proteins. Over the next few years, growth in the number of vegetarians will continue to fuel the market.
Plant-based meat brief overview
Plant-based meat is basically meat derived from plants. It is manufactured to taste, look, and feel like traditional meat from animal products. Plant-based meat is heathier than regular meat as it is lower in calories and saturated fats. Coconut oil, vegetable protein extract and beet juice are some of the ingredients used in plant-based meat. Plant-based meat is healthier when consumed in moderation as part of a balanced diet. It also offers more nutritional benefits than regular meat.
Source: FoodData Central; Beyond Meat
Drivers of plant-based meat industry
According to Forbes, India is the largest producer of pulses in the world, accounting for 25% of the total output; however, more than 70% of the people in India are protein deficient. Deficiency can be caused by lack of awareness and less consumption of a sufficient amount of protein on a regular basis. India has an abundance of protein-rich food such as pulses, soybeans, legumes, seeds, nuts, milk, meat, fish, and poultry. However, not all sources of protein are feasible for people across the country, which could be due to lack of awareness, affordability, and availability or because of cultural, ethical and health choices.
Plant-based protein sources can play a vital role in treating deficiency as they not only offer varieties but are also pocket-friendly. A balanced diet combining two or more sources of plant-based foods can meet protein requirements in the human body.
Alternatively, consumers are very receptive to plant-based meat substitutes. Many consumers are demanding such products as they provide several health and fitness benefits such as prevention of non-communicable diseases, obesity, and digestive disorders. Amid the Covid-19 pandemic, the popularity of these products has surged as they are being perceived as immunity boosting food products. Flexitarians, individuals, or a group that is vegetarian but tends to consume meat and fish occasionally, can relish the taste of animal meat without consuming animal products. Furthermore, urban consumers are welcoming the idea of plant-based processed food as a rich source of protein.
Plant-based meat industry analysis
According to the United States Department of Agriculture (USDA) industry report, India seems to be a nascent market for plant-based meat substitutes. Indians have traditionally consumed soybeans, jack fruit, dairy, and pulses for protein. According to the UN Livestock Long Shadow Report, around eight out of 21 alternate meat start-ups were launched during 2019–20 and five international and domestic players forayed into this segment during 2020–21. India has emerged as the largest consumer base in the world, with a massive scale of urbanisation and transition in income group. As per a survey conducted by the University of Bath and the Good Food Institute in 2019, 63% of Indians were either very or extremely likely to buy plant-based meat daily.
The target consumer group for plant-based meat substitutes is very wide:
Source: USDA Report 2021
India’s plant-based meat industry is getting global recognition as major international firms have ventured into this industry via partnerships. For example, Archer Daniels Midland (ADM) partnered with Imagine Meats, an Indian plant-based meat producer. Under this strategic partnership, ADM will source raw materials and be actively involved in a technology partnership for manufacturing products under the brand name of Imagine Meats. The Indian partner, Imagine Meats, is working on developing plant-based versions of conventional Indian cuisine, such as biryani and kebabs, and usage of soy as well as pea proteins for making curry.
Allana Group subsidiary Tiffany Foods has started to import Beyond Meat patties and sausages into the Indian markets. The products are being popularly marketed by Urban Platter, an e-commerce site, mainly in metropolitans and tier-1 cities such as Mumbai, Delhi, and Bangalore. Additionally, Tiffanny Foods plans to deliver Beyond Meat products to retail outlets such as Nature’s Basket and Foodhall.
Government initiatives
Key initiatives taken by the government for supporting the food processing sector and major policy measures undertaken include:
- Ministry of Health and Family Welfare (MoHFW) established Eat Right India, which aims to help people in developing healthy choices and implementing a sustainable diet showcasing plant-based substitutes to fight climate change.
- Permitting 100% FDI through automatic route for food processing sector and 100% FDI through government route for retail trading and e-commerce for food products produced and manufactured in India.
- To providing reasonable credit for encouraging investment in building mega food parks and processing units, a food processing fund of US$ 267.7 million (Rs. 2,000 crores) has been created in partnership with NABARD.
Road ahead
At present, plant-based meat in India can be purchased in grocery stores, hotels and restaurants, and e-commerce sites. These food products are likely to witness healthy traction in India, given the increase in awareness of such products and substantial growth in urban population. Social media influencers and celebrities have played a significant role in highlighting the importance of plant-based meat. A rise in health-related problems and the growing popularity of healthy alternatives are acting as tailwinds for the future of plant-based meat in India. This in turn could result in high growth potential in the coming years.
Key players in the Indian market
The key players in the Indian market are GoodDot, Vezlay, Ahimsa Foods, Wakao Foods, Blue Tribe Foods, Mister Veg. There are many other start-ups in India like Greenest, Plantmade, VegetaGold that are doing well in the market. Some of the start-ups are in the research phase and would launch their products in the market very soon. India’s food processing sector is one of the largest in the world.The sector’s primary industries include the processing of grain, sugar, edible oils, beverages, dairy products, fresh fruits, poultry, vegetables, meat, and fishery products. This built-in capacity and experience in processing plant ingredients has inspired many Indian processors to produce plant-based meat substitutes over the past few years.
GoodDot, a leading player in the Indian market has anticipated a 250% year-on-year growth for 2021; it serves nearly 100,000 meals a day through its various product lines. GoodDot also exports its products internationally. Blue Tribe, which received a very good response from the market is expanding its portfolio of meat alternatives with a new line of vegan chicken and pork sausages; products will be made available in major cities. Greenest’s Green Meat Pounder, a plant-based meat burger is priced on par with its chicken counterpart. Burgill, a homegrown QSR chain has associated with Greenest Foods and has introduced The Green Meat Pounder. “Imagine Meats,” a company founded by Bollywood couple Ritiesh Deshmukh and Genelia Deshmukh also launched its products recently in Mumbai. Bollywood star Shahrukh Khan announced its launch. B-Veg Foods has launched plant-based sausages across 24Seven convenience stores in North India. BVeg is also prepared to present its unique product concepts and B2B services on a global platform.
Some of the most popular plant-based meat startups that are able to entice people who prefer slaughter-free products are listed below.
This article will list down the popular startups that have decided to accept the process of making cruelty-free and slaughter-free food items that are plant-based.
Plant-Based Meat Startups in India
Good Dot
This food tech startup was founded in 2016 with only one aim and that is to provide plant-based products that serve the taste of real meat to anyone and anywhere. It was founded by Abhishek Sinha, Deepak Parihar, Shruti Sonali, Stephanie Downs, and Taranum Bhatia and the headquarters is situated in Udaipur, India.
The products come at affordable prices and provide its customer with a healthier option for protein. The food items that are consumed are created by soya, pea, and wheat protein.
Some of the popular items are, ‘Veg Bytz’ that looked and taste like chicken strips. There we also have ready to cook ‘Vegicken’ and not to forget, chunks of mocked chicken ‘Proteiz’.
Evo Foods
This startup founded in the year 2019 by Shraddha Bhansali and Kartik Dixit is making headlines since the very first day. The main reason is being, although all the items are plant-based liquid eggs, they do taste, smell, and look like normal eggs that we consume. The liquid eggs are created by mung beans.
The startup is based in Mumbai, India, and claims that these vegan eggs make omelet fluffier than normal chicken eggs. Plus they are healthy to consume as they are cholesterol-free and fat-free. Omelets and scrambled eggs made by these vegan eggs taste really good.
Mister Veg
This startup not only provides plant-based meat but also provides seafood as well. It was founded in the year 2018 by Rupinder Singh and Simarjeet Singh, its aim is to save the environment by providing meat and seafood in a cruelty-free manner to its customer and at an affordable price.
Apart from all these, the Faridabad, India-based startup sells ready-to-eat meals that contain no preservatives and are consumed by the customer. The shelf life of these products is more than a year and can be kept at room temperature without any problem. The main attraction is the plant-based seafood and meat products for the customers.
Greenest
Like its name, it food item made up of green and healthy plants. It was founded in the year 2017 by Gaurav Sharma, Kannan Krishnamoorthy, and Dinesh Jain the main goal is to give nutritious tasty, and healthy food to the consumers in Asia without harming the environment.
Based in New Delhi, India the customer’s favorite food items are kebabs, meatballs, patties for burgers, and keema all of them are plant-based but taste exactly like real meat. Free from preservatives, this company takes care of its customer’s health as well as the planet.
Vezlay
This 2011 based startup founded by Amit Bajaj gives out vegan food items to its customers that are nutritious, delicious, and healthy for them. Based in New Delhi, India the food products looked and tasted like real meat but are actually made up of soy and wheat products.
Their famous food items are Seekh kebabs, Shami kebabs, Rogan josh and not to forget their Soya Vegget an exact replica in texture and taste of chicken nuggets. These ready-to-eat food products are cost-friendly for the customers and are environment friendly as well.
Wakao
Wakao is a plant-based meat startup promising to provide juicy and delicious food. The startup was founded by Sairaj Dhond in the year 2020. The company is situated in Goa, India. The company’s main aim is to serve food that is good for its customers as well as the environment.
The company also takes care of the food soldiers through their Friend’s of Farmers initiative. Whenever someone purchases their product, the company donates 1% of that sale to local farmers. The target audience of this brand is people with high incomes.
Imagine Meats
Imagine Meats is a plant-based meat startup founded by popular Bollywood couple Ritesh Deshmukh and Genelia D’Souza. The startup was founded in the year 2021, to provide delicious food according to Indian taste buds.
The brand is created to provide people with healthy, tasty and guilt-free plant-based meat products to the customers. The wide range of kebabs, nuggets, burgers and biryani main aim is to keep the planet safe without harming it by killing animals.
Types of products available in the Indian market
Consumers in India view plant-based meat products as highly innovative, healthy and environment friendly. Products available in the Indian market are mostly homegrown, with a few imported products being launched in recent times. Products by Beyond Meat, a key global player are also available in a few Indian cities, at select retail stores and on Urban Platter, an online healthy grocery store.
Various forms of plant-based meat are available in the Indian market- Ready meals which include RTC and RTE products, formed meat such as plant-based meat chunks, plant-based fish, nuggets and similar products and Emulsified meat, which includes minced meat, sausages, patties, keema and similar products. The distribution of plant-based meat products is through retail stores, online platforms, and Quick Service Restaurants (QSRs).
Despite it being a nascent market, there is a huge potential for plant-based meat products to change Indian food habits. There are many small and big restaurants which are including plant-based meat products in their menu, for example GoodDo, Tandoori Hut, Flipside, Dominos, and many others in metropolitan cities have a full menu dedicated to Plant-based meat dishes. Very recently, Burgill an Indian burger chain launched plant-based chicken burgers. Dominos also has launched ‘The Unthinkable Pizza,’ which is made from plant-based ingredients and claims to have same taste as that of chicken. Online platforms like Nature’s basket, Fipola, Urban Platter also have a separate section for Plant-based meat products.
Protein ingredients used in plant-based meat
Plant-based meat products are made of water, protein, fats, carbohydrates, salt, and spices (sometimes flavour ingredients are also added). Jackfruit is also used to get the meat-like texture. Plant proteins act as a primary ingredient for plant-based meat. Plant proteins impart important functionality to plant-based meat products by providing higher gelling and water holding capacity, while giving coarser texture to products like conventional meat, while also fulfilling the nutritional requirements.
Among plant protein ingredients, soy and wheat proteins have been chiefly used in plant-based meat. However, soy proteins are considered ideal in meat analogue products as they imitate the meat-like texture and have a good protein value. Soy protein isolates and concentrates are generally used in sausage, burger, and muscle like meat analogues. Defatted soy flour has a protein content of 50%, high water binding capacity and fat retention functionality, due to which it provides a better meat texture and acts as a binder. It is used in burger patties, minced meat analogue and sausage type products. It is also used to make isolate and concentrate through a process called fractionation. Other plant proteins such as pea, mung and potato are gaining traction for use in plant-based meat.
Wheat gluten which has 75-80% of protein has water and fat binding capacity and emulsification functionality. It gives a firm texture after thermal processing due to which it is used in most meat-analogue products.
Legume proteins from pea, chickpea, mung bean, fava bean and other types of beans have been examined for their functional properties, such as emulsification, foam stabilisation and gel formation. Amongst these, pea protein gained a lot of attention since it can be used in several forms in meat analogue products. Pea protein isolate has approximately 85% of protein and can be used in burger patties, minced meat, sausages, muscle-type products, as it gives firm texture after thermal processing like wheat gluten. Often hydrocolloids are added in pea protein containing meat analogues as pea-based structures were found weaker than their soy-based counterparts. Proteins from lentil, lupine and fava bean have weaker gelling capacity than soy, which is why they are not used majorly, but on the other hand mung bean and chickpea proteins show good gelling properties and are therefore promising for meat analogues.
Soy protein production currently dominates the Indian plant protein ingredients market. There is very little production of other plant-based proteins in India. Most of the protein ingredients are imported from China, followed by Europe. However, some start-ups are involved in the production of plant-based protein ingredients in India. Pune-based plant protein start-up ‘Proeon’ whose product portfolio includes mung bean protein, chickpea protein, amaranth protein, and hemp seed protein, has recently raised USD 2.4 Million in a seed-funding round to enhance their R&D capabilities. Devigere Biosolutions is providing minimally processed plant-based ingredients for the B2B market globally. Its product portfolio includes black eyed pea protein concentrate, plant-based egg mix and pregelatinized pulse flour.
Legislation / Government’s role
FSSAI and the Government are encouraging the consumption of vegan products. FSSAI recently released guidelines under the ambit of the EAT RIGHT movement. The Government of India fully endorses and supports a sustainable plant-based diet. The government is supporting the research and development of cultivated meat, also known as “clean meat.” FSSAI has also launched a vegan logo for vegan foods. There are no separate regulation/s or guidelines for plant-based dairy or meat products in India; however, plant-based meat products should be labelled and packaged with full disclosure about the origin (i.e., plant-based), and features. The government has allowed 100% FDI in marketing of food products; this and other food sector reforms will help growth.
Challenges in the meatless sector
Challenges that plant-based meat products are facing in India is that currently there are limited R&D facilities for plant-based meat producing companies, because of which the taste, texture of plant-based products does not match conventional meat products. There is a need to boost taste and texture of plant-based meat through R&D investment. Investments in the protein purification sector are required so that the proteins can be better extracted and used to develop new products with improved quality. Meatless products are more expensive than conventional meat. Production costs need to be lowered to enable affordability. Increasing awareness of meatless foods, beyond the urban markets (to rural markets etc.) will be a key challenge for the market participants and establish a strong footing in the ever-growing Indian food processed industry.
Opportunities in the meatless sector
Consumers are willing to spend more on innovative, healthy, and trendy foods. The health-conscious group is increasing and demand for the healthy plant-based meat is expected to rise. Growing number of youngsters and middle-aged population who are ready to try new, trendy, and nutritious products will mark a big success in the meatless sector. The guilty meat-eating population who would not eat meat at home but will eat out for various reasons will be benefitted as they can take plant-based meat home and cook it.
What is vegan meat?
Vegetarian meat is manufactured using meat replacements that have the same taste, texture, and flavour as meat, but without causing any cruelty. Vegan meat, also known as faux, fake meat, mock meat, meat analogues, or plant proteins, are products that have a similar texture, flavour, or appearance like that of animal-based meat.
Cell-based or lab-grown or cultured meat products are another meat alternative that is created from genuine animal cells that are developed in a food production plant rather than acquired from animals bred in captivity and butchered for human food. Except for a few eateries in Singapore, these aren’t yet on the market. They are, however, meat alternatives and they may play a role in the larger picture as we strive to transition away from industrial farming and toward producing the meat that customers desire without any harm.
These vegetarian meat replacements are designed to provide one with all the nutrition that non-vegetarian diets provide. Because of its striking resemblance to genuine meat, vegan meat is difficult to distinguish. A variety of components are utilised in the production process including pea protein, plant-based proteins, wheat gluten, soy, potato protein, mung bean protein, and rice protein.
Imagine Meats is an Indian plant-based initiative launched by actors Genelia D’Souza and Riteish Deshmukh. The brand that debuted a year ago offers a range of products that are produced completely plant-based. Speaking to THE WEEK about increasing demand for meat alternatives, Sudhish Sukumaran, Head, Imagine Meats said: “People have grown more conscious of the ill effects of real meat, in addition to animal cruelty and the water consumption in rendering cattle. Plant-based meat has become more popular in recent times due to an increase in awareness of the health issues people face when eating meat. Awareness and self-consciousness in the minds of people have given a lot of scope to the people to make their way to plant-based Meats and meat alternatives.” Recently actress Anushka Sharma and cricketer Virat Kohli were also seen endorsing plant-based meat company Blue Tribe.
A recent study conducted by the US National Institutes of Health discovered that vegan meats were high in fibre, folate, and iron, and had less saturated fat than that ground beef. However, they have less protein, zinc, and vitamin B12, as well as a lot of salt. But the study had concluded that vegan meat is a healthy alternative to real meat.
How did it begin?
Meat substitutes can be traced back to 206 BC China where ‘Tofu’, a meat alternative, was primarily seen. It was popular during the Medieval Ages in Europe during the Christian observance of Lent, when eating meat from warm-blooded animals was restricted. Over time the popularity increased and currently, a lot of brands have come up with a wide variety of meat alternatives. In certain regions of the world, the market for plant-based meats surged by 37 per cent. In 2020, meat replacements accounted for around 11 per cent of the global meat and alternatives market. Vegan meats can be found everywhere nowadays, in restaurants, grocery stores, bakeries, vegan school lunches, and private residences. Many famous fast-food chains have also partnered with vegan meat brands and added a few vegan-friendly dishes to their menu. McDonald’s and Yum Brands, which owns KFC, Taco Bell, and Pizza Hut, have announced partnerships with Beyond Meat. Burger King has partnered with Impossible Foods to provide meatless Whoppers. Del Taco has also announced that Beyond Meat would be available.
Why switch to vegan meat?
The popularity and demand for the same are increasing day by day. So why exactly should a person shift to vegan meat? The answer is simple, for starters, vegan meat is the best solution to reduce animal cruelty. People have started to adopt diets that are sustainable and environmentally friendly. With rising concerns in the environment and surroundings, everyone has become more cautious and aware about their actions and steps that they take in every sector. Practically in every parameter including land usage, water consumption, and combating climate change, vegan meat has the potential to make a significant impact favouring the environment. Livestock farming is one of the most carbon-intensive activities around, it releases a lot of greenhouse gases. Plant-based meals can reduce carbon emissions significantly.
Plant-based or mock meat protein: Not a new phenomenon
Over the last few years, the rising demand for healthy, sustainable, high-protein food innovations have paved the way for an alternative protein market. In this fast-growing market, plant-based meat products are considered the flagbearer of encouragement, giving people an opportunity to return to their traditional protein routes. Calling plant-based alternate protein a new phenomenon is wrong.
The history of plant-based alternate protein goes back to AD 618-907. According to Fuchsia Dunlop, renowned writer and cook specialising in Chinese cuisine, imitation pork and mutton dishes made with plant-based ingredients were served during the Tang Dynasty. Needless to say, the practice of making mock meat taste and feel like animal-based meat is quite old.
But, gradually, with the advancements in animal agriculture, people started relying on meat to fulfil their protein and nutrition requirements. And this concept of using vegetables, pulses and other plant-based ingredients to extract meat-like texture, taste and nutritional value faded somewhere in the background.
How the modern revolution of plant-based protein unfolded?
Western countries have started a new wave of interest in traditional plant-based protein. Kickstarted by a few foodtech pioneers who initiated this conversation from an environmental point of view, the plant-based meat products witnessed a massive rage. These foodtech companies assured people that they could provide the same taste, mouthfeel and nutritional value as animal-based meat but from a more sustainable plant-based source.
This is where the modern revolution of plant-based meat and alternate protein began. While initially, foodtech players in this space focused on making just Burger Patties, gradually, many other players started innovating plant-based Chicken Nuggets or Stakes. Nonetheless, the end-point of it all was to convey to the consumers that they can get the same meat-eating experience by replacing regular meat with plant-based meat alternatives while simultaneously reducing their carbon footprint.
The journey of plant-based alternate protein in India
In the Indian context, Soybeans and Edamame (immature Soybeans) have existed for ages in the diet of food lovers to provide the body with essential nutrients like amino acids and proteins. Soya Chaap is considered one of the most loved food items by vegetarians in India. It has the perfect quantity of spice, flavourful and aromatic ingredients and chewy texture. However, the concept of plant-based meat dishes has only prevailed in the country since 2017. This was the time when people started getting familiarised with plant-based product 2.0.
The idea behind plant-based 2.0 was to go beyond the vegetarian clientele and commence catering to the non-vegetarian customer base. Foodtech companies started encouraging non-vegetarian food lovers to replace regular meat with plant-based meat, considering they taste the same, cook similarly, and don’t require consumers to worry about negative attributes like high cholesterol, animal abuse or increasing carbon emissions in the environment. But, the inflection point in the Indian plant-based meat ecosystem came in 2021. Within a span of a few months, the plant-based meat space witnessed a shower of new-age startups entering the ecosystem. And the market bloom has now been recorded in history.
Plant-based meat: Limitless varieties and flavours
Globally, foodtech brands are trying to innovate products that taste almost like regular animal-based meat at the same or lower cost. The value proposition in the plant-based meat space revolves around ensuring that these products have a similar taste, texture, tanginess and nutritional value to conventional meat products. This is the innovation focal point of players existing and emerging in the plant-based meat space.
This is why multiple companies are trying to innovate localised plant-based meat products to serve the needs of domestic consumers. For instance, in South East Asia, companies focus on developing plant-based seafood. Similarly, in India, brands make plant-based chicken, while in the western part of the world, companies concentrate on curating planet-friendly and vegetarian stakes.
Simply put, the plant-based meat space has progressed drastically from a handful of people trying to replicate beef. Today, it has become a lot more niche and region-specific instead of just following a universal norm. Meat, on the other hand, is an incredibly versatile product that can be served in various ways. Every country has a different style of local flavouring. And this is why foodtech players are trying to localise this market as much as possible, all the while ensuring that the cost is within reach of an ordinary citizen. After all, the idea is to swiftly replace animal-based meat with plant-based meat without burning a hole in consumers’ pockets.
Apart from plant-based meat, what are other alternate protein options?
- Insect Protein:Edible insects like grasshoppers, crickets and mealworms are extremely rich in protein. They also contain relatively more amounts of iron, zinc, copper and magnesium than traditional meat products like beef. The idea is to get the same amount of protein by using a comparatively lesser amount of resources. According to Barclays Bank estimates, the insect protein market is expected to touch USD 8 billion by 2030.
- Mushroom Protein:The mushroom mycelium has become the buzzword of modern alternate protein space. It gives the same meaty texture as traditional animal-based meat. According to various reports, mycelium has up to 60% protein, making it a potent protein source. Moreover, it can be converted into a standard meat-like form where its fibres give the impression of animal muscle fibres.
- Cell-based protein:The cell-based protein or meat is grown in a laboratory. It is basically produced from a tissue biopsy taken from an alive animal and then growing in a controlled scientific laboratory. The production of cell-based meat products enables consumers to consume regular meat without needing to slaughter animals. This takes away a lot of fundamental issues related to animal agriculture as this growing cell-based meat protein doesn’t require as much land, water and feed to grow. Plus, there will be no need for injecting steroids and antibiotics into it, making this alternate protein safer for human consumption.
Why is plant-based meat protein considerably ahead of other options?
While all the aforementioned alternate protein options are cleaner and safer than animal-based meat, apart from plant-based meat protein, others are still at a nascent stage of development. Plant-based meat proteins are infinitely more widespread. They are also easy to replicate into numerous cuisines cooked differently worldwide. Plant-based meat alternatives also give creative freedom to cooks and food lovers to continue consuming their favourite non-vegetarian dish without worrying about increasing their carbon footprint.
Main nutritional pros and cons
Plant-based meats do contain different nutrients than meat products, but they are not all healthy. The nutritional content of both meats and plant-based substitutes varies depending on the specific product a person chooses.
Comparing the two types reveals both pros and cons to plant-based meats.
Pro: Less red meat can mean a lower risk of heart disease
In a small 2020 studyTrusted Source, researchers asked 36 people to eat meat products as part of their usual diet for 8 weeks and then swap meat products for plant-based ones for 8 weeks while keeping the rest of their diet as similar to before as possible.
At the end of the study, the researchers noted improvements among the participants in several cardiovascular disease risk factors, including reduced low-density lipoprotein cholesterol. During the plant-based stage, the participants also consumed less saturated fat and more fiber than they did during the meat stage, although their sodium intake remained similar throughout the study.
Con: Plant-based meats may be higher in sodium
A 2019 studyTrusted Source nutritionally profiled plant-based products and compared them with their meat counterparts. The study took place in Australia and sampled plant-based products from supermarkets, including 50 burgers, 10 mince products, 29 sausages, 24 chicken products, nine seafood items, and 15 other meat substitutes.
Only 4% of the plant-based meats were lower in sodium than their meat equivalents. The mean sodium content in the plant-based products was mostly less than 500 milligrams per 100 grams (mg/100 g). However, this varied widely, and some products contained up to 1,200 mg/100 g, or 3 grams (g), of salt.
The researchers also noted that the sodium content varied depending on the product type. The sodium content in plant-based mince was about six times that of its meat-based equivalent. However, sausages containing meat had 66% more sodium than the plant-based sausages.
Calories and fat
The following tableTrusted Source shows the ranges of fat and calories per 100 g in a few types of meat and plant-based products:
| Meat product | Plant-based product | ||
| Burger | Calories | 120–243 | 130–222 |
| Fat (g) | 5.9–21.5 | 2.4–12 | |
| Sausages | Calories | 208–345 | 139–213 |
| Fat (g) | 13.7–30.5 | 4.1–11.7 | |
| Ground meat | Calories | 146–224 | 80–194 |
| Fat (g) | 9.4–13 | 0.2–10.6 |
Case study: Plant-based mince
A 2021 study evaluated the nutritional quality of 37 plant-based mince products available in the U.S. in 2019. The researchers wanted to determine whether plant-based mince can supply essential nutrients, such as protein, zinc, and vitamin B12, in levels comparable to beef.
The study had several limitations. Firstly, the researchers did not randomly select the products, which may not be representative of all leading brands and products. Secondly, they obtained the nutrition information from the product labels rather than through chemical analysis.
However, the following is a summary of specific nutrients and the percentage of the daily value (DV) that they supply:
| Nutrient | Plant-based mince — median % of DV |
| Saturated fat | 4% |
| Fiber | 15% |
| Niacin | 21% |
| Iron | 10% |
| Zinc | 7% |
| Vitamin B12 | 0% |
| Sodium | 18%+ |
The study concluded that plant-based mince products have nutritional strengths as well as some shortcomings. For example, most plant-based meat products contained less vitamin B12 than ground beef. However, some manufacturers add this to their products.
How to choose healthier plant-based meats
When shopping or eating out, people can choose healthier plant-based meats by looking at the ingredients or nutrition labels. Some things to look for includeTrusted Source:
- a nutrient-dense ingredient list including whole foods, such as beans, legumes, vegetables, grains, nuts, and seeds
- saturated fat contributing less than 10% of the calories
- lower sodium, as government advice is to consume less than 2,300 mg per day
- added vitamins and minerals, such as vitamin B12 or vitamin D
- protein-rich ingredients that may help achieve recommended daily protein intakes, such as pea protein
What to avoid
Some characteristics of plant-based meats and products that a person might wish to avoid include:
- Artificial ingredients: Some people may wish to avoid long lists of artificial ingredients, fillers, or additives. However, there is no evidence to suggest that these additives are harmful.
- Added sugars: A person may wish to moderate their intake of ingredients ending in “ose”, such as fructose, maltose, glucose, even if they do not exclude them altogether.
- Higher calories: This may be especially true if a person wishes to lose weight.
Additionally, someone who has celiac disease or is intolerant to gluten should avoid plant-based meats containing seitan or vital wheat gluten.
Furthermore, people should be aware that if they eat buns, sauces, and condiments alongside plant-based meats, they will add calories, sugar, and fat to their daily intake.
What to look out for on food labels
The following tableTrusted Source shows potential ingredients in plant-based meats that contribute to key nutrients:
| Nutrients | Ingredients |
| Protein | soy protein, pea protein, soybeans, hydrolyzed vegetable protein, mycoprotein, almonds |
| Fat or saturated fat | vegetable oil, canola oil, sunflower oil, sunflower seeds, rice bran oil, coconut oil, flaxseed, cocoa butter, peanuts |
| Carbohydrate or sugars | potatoes, tapioca, rice flour, sweet potato, corn starch, potato starch, sugar, fructose, apple, tomato paste, wheat flour |
| Dietary fiber | brown rice, lentils, black beans, wheat fiber, chickpeas, quinoa, red lentil, locust bean gum, buckwheat, adzuki bean, split peas, green peas, whole pear millet, soy fiber, bamboo, methylcellulose, mushrooms, mung beans, carrot, pumpkin |
Conclusion
The Indian population is embracing healthier foods and plant-based lifestyle. Plant-based meat products are identified as immune boosting products and hence demand for these products is rising. Since India has a high population of guilty meat-eaters, this sector has a huge market base. Growing focus on nutrition and fitness is also increasing demand for healthy food products. Greater awareness about the harmful effects of consuming too much processed meat and adoption of healthier lifestyles would help meatless products be a good success story. Promotional and marketing campaigns attract a wider audience and should be undertaken. Consumers would be tempted to try these products at food outlets and QSRs which feature these in their menus. The meatless sector in India is currently in its infancy but poised for good growth and is expected to have a big share of the food pie in the next few years. By overcoming the challenges and leveraging on opportunities, plant-based meat sector has the potential to grow in the coming years.
COMPILED & EDITED BY-PROF. R. PUTURKAR,IVRI
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